Chop the parsnips into large chunks. Boil
for 15 mins or until really soft, then use a
slotted spoon to drain into a colander.
Blanch the sprouts in the same pan.
In a bowl, mash the parsnips with
the butter and milk, then stir through the
sprouts and spring onions. Serve with
a knob more butter. Can be chilled for up
to a day, or frozen. Simply defrost, then
cover and reheat in a microwave, stirring
often, until piping hot.